Shiroor seer Lakshmivara Teertha dies in hospital after food ‘poisoning’

Bengaluru, Apr 10: Karnataka Chief Minister B S Yediyurappa, expressing his concern over the plight of stray animals struggling during lockdown, called upon people to feed the animals near their houses and provide them drinking water.

In a tweet he said "Due to scorching heat and Lockdown, cats, dogs and birds are suffering without water and food. In cities this situation much serious. So I appeal to people that people should see that dogs and birds their get food and water.

Please be kind and take some time off to feed stray animals and birds around your homes. Try providing them with water and leftovers so they're not parched and left hungry. Stray animals depend on wastes and leftovers from hotels and restaurants and have been hit by the Lockdown to check the spread of Corona virus.

Udupi, Jun 4: Karnataka Medical Education Minister Dr K Sudhakhar on Wednesday said that he will take up an issue before a high-powered committee on COVID-19 to find out the possibility of imposing lockdown on a particular house of the person infected with the virus instead of sealing down of entire areas.

Talking to reporters here on Tuesday after reviewing the district's prevailing COVID situation, the minister said the concept and modalities of declaring any area as containment zone has undergone changes in the last two months.

"Hitherto, we were declaring the entire area as the containment zone after detection of coronavirus positive cases. Subsequently, the area of the containment zone was decreased from the whole area to a particular street," the Minister said.

"Now, BJP MLA Raghupati Bhat has given a suggestion to seal down a particular house of the positive patient which would be taken up before the high-powered panel. The district administration concerned could supply all essential items to the particular family," he said.

He further said that the Union government has been providing all facilities to all the states to deal with the situation."

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."